Categories: Desserts

Ingredients

• 1/2 cup salted butter, softened
• 1 cup light brown sugar
• 1 cup chopped toasted pecans
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1 tsp apple pie spice
• 1 tsp orange zest
• 1/2 tsp ground ginger
• 6 medium firm apples
• 1 large orange, juiced
• Vanilla ice cream

Directions

1. Spray slow cooker with cooking spray.

2. In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 2-3 minutes, stopping to scrape bowl. Stir in pecans, raisins, cranberries, pie spice, zest and ginger.

3. Cut 1/2 inch off top of apples. Using a melon baller or spoon, scoop out core and seeds of apples, making sure not to puncture bottom. Brush inside of apples with orange juice.

4. Fill apples with butter mixture, and place in cooker. In a liquid measuring cup, add remaining orange juice and water as necessary to measure 1/2 cup; pour into cooker around apples. Cover and cook on LOW until tender, 1-1 1/2 hours.

5. Using a slotted spoon, transfer apples to a serving platter; keep warm. Pour liquid in cooker into a small saucepan, and cook over medium heat until liquid is syrupy and reduced by half. Drizzle onto apples; serve with ice cream.

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